Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, smoked haddock fish cake with pomegranate couscous. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Smoked haddock Fish cake with pomegranate couscous is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Smoked haddock Fish cake with pomegranate couscous is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can cook smoked haddock fish cake with pomegranate couscous using 17 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Smoked haddock Fish cake with pomegranate couscous:

1. Make ready Fishcake
2. Take 600 g potatoes, roughly chopped
3. Take 400 g undyed smoked haddock fillet
4. Take 3 tbsp olive oil
5. Make ready 1 tbsp capers, drained and chopped
6. Make ready Grated zest of 1 lemon
7. Take Small handful chopped fresh parsley
8. Make ready 1 medium egg yolk
9. Make ready Plain flour, for dusting
10. Prepare Lemon wedges, to serve
11. Get Couscous
12. Prepare 2 cup cooked couscous
13. Take 1 handful Parsley (finely chopped)
14. Prepare 1 cup Finely chopped red onions
15. Prepare 1 tbsp vegetable oil
16. Prepare 1 cup pomegranate
17. Prepare to taste Salt and pepper

Steps to make Smoked haddock Fish cake with pomegranate couscous:

1. Cooking fishcake. Cook the potatoes in a saucepan of boiling, salted water for 15-20 minutes or until tender. Drain well, mash and set aside, covered.
2. Meanwhile, preheat the grill to medium-high. Put the haddock in a roasting tin and brush with 1 tablespoon oil. Grill for 8-10 minutes or until just cooked through. Set aside to cool, then discard the skin and bones and flake into chunks.
3. Gently fold the haddock, capers, lemon zest, parsley and egg yolk into the mash, and season. Shape the mixture into 8 fishcakes and cover and chill for 20 minutes or overnight.
4. Heat the remaining olive oil in a frying pan over a medium heat. Dust the fishcakes with a little flour and fry for 3-4 minutes each side, until golden.
5. Making couscous. Put some vegetable oil in to a small saucepan. Fry onion on a medium heat until softened.
6. Add cooked couscous into the saucepan. Mix well.
7. Seasoning with salt and pepper. Stir well
8. Turn heating off and add parsley and pomegranate.
9. Serve couscous with smoked haddock fishcake and a lemon wedge

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